Cake "Esterhazy" with walnuts

The classic Austrian Esterhazy cake consists of 5-6 dacquoise cakes, coated with butter cream and soaked in cognac. Dacquoise is a wheat-free dough made from egg whites, sugar and ground almonds. Today, instead of chopped almonds, other raw materials are used - for example, chopped walnuts or hazelnuts. To ensure that the almond flavor is still present, the sides of the cake are covered with almond petals.

1. Calories
   392,09 kcal
2. Protein
   8,04 gram
3. Fat
   29,34 gram
4. Carbohydrates
   24,5 gram
5. ~ Time
   14 H 45 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Powdered sugar

   ---

   
   180 g
2. Walnuts

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   200 g
3. Ground cinnamon

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   0.25 tsp = 0.75 g
4. Chicken egg

   ---

   
   12 pcs. = 720 g
5. Boiled condensed milk

   ---

   
   60 g
6. Cherry vodka
   2 tbsp. l. = 36 g
7. Milk

   ---

   
   100 ml = 100 g
8. Sugar

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   150 g
9. Coconut milk

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   100 ml = 100 g
10. Butter

    ---

    
    300 g
11. Vanilla sugar

    ---

    
    3 tsp. = 24 g
12. White chocolate

    ---

    
    200 g
13. Dark chocolate

    ---

    
    50 g
14. Cream 35% fat

    ---

    
    2 tbsp. l. = 50 g
15. Almond petals

    ---

    
    200 g
16. Hazelnut

    ---

    
    45 g

Steps:

1. 
   Wash the eggs and separate the whites from the yolks. Cool the egg whites. Heat walnuts, almonds and hazelnuts in a frying pan for 25 minutes. Remove the butter from the refrigerator and leave to soften at room temperature. Line a baking tray with parchment paper.
2. 
   Make the crust dough. Grind the nuts in a blender or coffee grinder. Mix chopped nuts with cinnamon and powdered sugar. Beat 8 egg whites until stiff. Stirring gently with a spoon so that the whites do not settle, add the mixed dry ingredients.
3. 
   Prepare and bake the cakes. From a pastry bag, pipe 6 cakes with a diameter of 16 cm onto parchment. Sprinkle the cakes with powdered sugar and bake at 170° for 25 minutes. Separate the cakes from the parchment.
4. 
   Prepare the cream. Mix coconut and cow's milk with a mixer. Beat the third part of the volume alternately with sugar, 4 yolks and vanilla sugar until smooth. Bring the remaining milk to a boil over low heat. Pour in the egg mixture, stirring. Bring to a boil, remove from heat and cool in the refrigerator for 1 hour. Beat the butter with boiled condensed milk and mix with the cooled milk mixture. While stirring, add cherry vodka to the cream and beat until smooth. Refrigerate.
5. 
   Prepare the glaze. Melt white chocolate in a water bath, stir with cream until smooth. Melt the dark chocolate in a double boiler or microwave and pour it into a pastry bag.
6. 
   Assemble and decorate the cake. Spread each cake with cream. Cover the top cake with white icing and let set for about 2 minutes. Then, using dark chocolate, draw a spiral along the white surface of the cake from the center to the edge. Then, using a toothpick, also from the center to the edges of the cake, make a characteristic “cobweb” pattern. Grease the sides of the cake with cream, sprinkle with almond petals and refrigerate for 12 hours.
7. 
   Place a piece of cake on a dessert plate and place 5 walnuts and 5 hazelnuts next to it.